Descriptive analysis of three white wine varieties cultivated in the canary islands

Descriptive analysis of three white wine varieties cultivated in the canary islands

Guardado en:

Detalles Bibliográficos
Publicado en:	American Journal of Enology and Viticulture
Autor principal:	Gutiérrez Afonso, V.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American Journal of Enology and Viticulture v. 49, no. 4 (1998), p. 440-444
Materias:	Viticultura Vid Variedades España Análisis organoléptico Técnicas analíticas Evaluación sensorial Análisis descriptivo
Publicación relacionada:	Contenido en: American Journal of Enology and Viticulture

Ejemplares similares

Quantitative descriptive analysis developments, application and the future
por: STONE, Herbert

Descripive analysis of trhee white wine varieties from Penedès
por: Presa-Owens, Cristina de la

Análisis sensorial y análisis descriptivo ¿Para qué sirve?
por: GALLINGER, M.

Diseño de sensaciones / Laboratorio.
por: Barrios López, Edith X.

A multithreshold model for sensory analysis
por: Varona, Luis

Rapid profiling of swiss cheese by attenuated total reflectance (ATR) infrared spectroscopy and descriptive sensory analysis

The effect of ethanol concentration on the temporal perception of viscosity and density in white wine
por: PICKERING, G.J.

Sensory evaluation of wine and commercial realities review of current practices and perspectives
por: Lesschaeve, Isabelle

Quantitative descriptive analysis of common bean (Phaseolus vulgaris L.) under Gamma radiation

Descriptive profiling of new and commercial British Columbia table grape cultivars
por: CLIFF, Margaret A.

Statistical methods for controlling wine tasting panels
por: ALVELOS, Helena

Analysis of sensory and chemical data for color evaluation of a range of red port wines
por: BAKKER, J.

Evaluation of the consistency of wine quality assessments from expert wine tasters
por: Gawel, R.

Automatic sensor system for the continuous analysis of the evolution of wine

Origins of grape and wine aroma. Part 2. Chemical and sensory analysis

Study of cider distillates using sensory and chromatographic data and chemometric analysis
por: Picinelli Lobo, A.

Regional differentiation of New Zealand Pinot noir wine by wine professionals using canonical variate analysis

Comparison of conventional profiling by a trained tasting panel and free profiling by wine professionals

Fruit environment and crop level effects on Pinot noir. III. Composition and descriptive analysis of Oregon and British Columbia wines

Ethanol difference thresholds in wine and the influence of mode of evaluation and wine style
por: Yu, Ping

Sensory and chemical effects of cross-flow filtration on white and red wines
por: Buffon, Peter

The contribution of hydrolyzed flavor precursors to quality differences in Shiraz juice and wines an investigation by sensory descriptive analysis
por: Abbott, N. A.

Sensory and chemical characteristics of wines from the variety 'Grüner Veltliner' in connection with the sur lie method

L'évaluation sensorielle pour la discrimination des eaux-de-vie de mac issues de régions différentes
por: UBIGLI, M.

Evaluando las emociones

Problemi di analisi sensoriale dell'aceto
por: GERBI, V.

Sensory texture profiling historical and scientific perspectives
por: SURMACKA SZCZESNIAK, Alina

Modernos métodos analíticos
por: Pereyra, D.

Determining the impact of consumer characteristics to project sensory preferences in commercial white wines
por: Lesschaeve, Isabelle

Effects of bottle closure type on consumer perceptions of wine quality

Influencia del corcho en la calidad sensorial de los espumantes /
por: Mulet, Lorena.
Publicado: (2016.)

Use of oligo-strain yeast cultures to increase complexity of wine aroma
por: GROSSMANN, M.

Influence of visual masking technique on the assessment of 2 red wines by trained and consumer assessors
por: Ross, C.E.

Suivi de la maturité des raisins par analyse sensorielle descriptive quantifiée des baies. Relation avec les profils sensoriels des vins et les attentes des consommateurs
por: Rousseau, J.

Analisi strumentale e sensoriale del Barbaresco a D.O.C
por: UBIGLI, M.

Análisis sensorial de alimentos y respuesta del consumidor
por: Pérez Elortondo, F. J.
Publicado: (2022)

Implementación de un panel sensorial para mieles chilenas

Le grappe a D.O.C. il ruolo dell'analisi sensoriale alla luce delle attuali conoscenze
por: UBIGLI, M.

Les caractéristiques d'une réponse sensorielle
por: Sauvageot, François

La ciencia de los sentidos
por: Coste, Elena Beatriz